CN110800984A - A kind of low-calorie mixed syrup and preparation method thereof - Google Patents

Abstract

The invention relates to a low-calorie mixed syrup and a preparation method thereof. The mixed syrup comprises the following raw materials by weight: 48-65 parts of polydextrose, 6-14 parts of erythritol, and 126-186 parts of water; The molecular weight of polydextrose is 3200-3800, and the degree of polymerization is 20-25. The method has the advantages of simple production process, reasonable design, short production period and low cost. At the same time, the prepared low-calorie mixed syrup has good sensory properties and good taste, and simultaneously includes dietary fiber polydextrose and erythritol, so as to maintain the sweetness and reduce the It is more beneficial to health, has a wider application range, has better versatility and greater promotion value.

Description

A kind of low-calorie mixed syrup and preparation method thereof

technical field

The invention relates to a low-calorie mixed syrup and a preparation method thereof, belonging to the field of food additives.

Background technique

With the continuous development of the national economy, people pay more and more attention to healthy diet, especially the health problems related to the gut. The intestine is called "the first line of defense for health". According to statistics, the trend of intestinal cancer in China is very obvious, and intestinal cancer has become one of the most threatening cancers in the urban population.

Erythritol is a natural sugar alcohol bulk sweetener, a white crystal obtained by fermenting glucose. The sweetness is cool and pure and the calories are only 0.2kcal/g. Erythritol exists in nature, fermented foods and mammals, and is a natural carbohydrate. Erythritol has unique nutritional properties, and 90% of it is excreted in urine after entering the body, which is suitable for patients with three high and diabetes. At the same time, it also has the qualities of preventing dental caries, improving food sweetness, reducing bitterness and calories. Therefore, erythritol is widely used in candy, beverages, bakery products, as well as health food and pharmaceutical industries.

Dietary fiber is a new type of food ingredient, and it is also the seventh indispensable nutrient and active ingredient for the human body. As a water-soluble dietary fiber, polydextrose has good physicochemical properties and physiological functions. It has the functions of improving intestinal microecological balance, enhancing immunity, relaxing bowels, removing waste in the intestines, preventing cancer, lowering blood sugar, preventing and treating cardiovascular and cerebrovascular diseases, and beautifying the skin.

At present, erythritol and polydextrose are added to many foods at the same time. For example, Chinese patent document CN102599467A discloses a stevia taste improver and a preparation method thereof, which belong to the field of food additives, and particularly relates to a stevia taste improver, which comprises crystalline fructose, erythritol and/or xylitol, low Polyfructose and/or galactooligosaccharide, polydextrose, citric and/or malic and/or tartaric acid, flavoring, RebC. The present invention only contains two functional sugars, polydextrose and erythritol, and food companies can add other necessary components according to their own plans, which is more practical for different products. At the same time, polydextrose and erythritol are also commonly used additives in food, which provides convenience for food developers.

Invention content:

In view of the deficiencies of the prior art, the present invention provides a low-calorie mixed syrup and a preparation method thereof. The mixed syrup provided by the present invention has good stability and does not produce crystallization; meanwhile, the preparation method of the present invention is simple in process and low in production cost, provides convenience for food manufacturers, and has broad economic and social benefits.

The present invention is achieved through the following technical solutions:

A low-calorie mixed syrup, comprising the following raw materials by weight: 48-65 parts of polydextrose, 6-14 parts of erythritol, and 126-186 parts of water; the molecular weight of the polydextrose is 3200-3800, and the degree of polymerization is 3200-3800. It is 20 to 25, and the components meet the requirements of the national standard. The erythritol syrup used can also meet the requirements of the national standard after being crystallized.

Further preferably, the low-calorie mixed syrup includes the following raw materials in parts by weight: 60 parts of polydextrose, 12 parts of erythritol, and 168 parts of water. The molecular weight of the polydextrose is 3500, and the degree of polymerization is 22.

The preparation method of above-mentioned low-calorie mixed syrup, comprises the steps as follows:

(1) Weigh polydextrose and erythritol according to the ratio, and prepare 25～35% polydextrose solution and 25～35% erythritol solution respectively;

(2) stirring and mixing the polydextrose solution and erythritol solution obtained in step (1) at 22～28° C. to obtain a crude mixed syrup;

(3) The crude mixed syrup obtained in step (2) is evaporated and concentrated to a sugar concentration of 60-72% to obtain a low-calorie mixed syrup.

Preferably according to the present invention, the conditions for evaporation and concentration described in step (3) are: the temperature is 60-70°C, and the vacuum degree is 0.09-0.15Mpa.

Preferably according to the present invention, in step (3), the concentration of sugar by evaporation is 72%.

Technical characteristics and beneficial effects of the present invention:

(1) The inventor of the present patent has carried out many tests on the coexistence ratio of polydextrose and erythritol, and found that when the mass ratio of polydextrose and erythritol on a dry basis is (4-10): 1, the two It can coexist without crystallization, which greatly increases the stability of the mixed syrup. It can be placed for about 10 days at a temperature of 25 °C, which reduces the storage cost of enterprises and manufacturers.

(2) The present invention has simple production process, reasonable design, short production period, low cost, good sensory properties and good mouthfeel, and simultaneously includes dietary fiber polydextrose and erythritol to keep the sweetness and reduce the heat, more It is beneficial to health, has a wider scope of application, has better versatility and greater promotion value.

(3) The present invention realizes the compounding of polydextrose and erythritol, which simplifies the production process and reduces the production cost for the preparation company. For food companies, it solves the problem of redissolving sugar, saves production costs, and facilitates its use.

Detailed ways:

The present invention will be further described below through specific embodiments, but the present invention is not limited thereto.

Example 1

A low-calorie mixed syrup comprises the following raw materials in parts by weight: 30kg of polydextrose, 6kg of erythritol, and 84kg of water. The molecular weight of the polydextrose is 3500, and the degree of polymerization is 22.

The preparation method of above-mentioned low-calorie mixed syrup, comprises the steps as follows:

(1) take by weighing polydextrose and erythritol according to the proportion, and prepare 30% polydextrose solution and 30% erythritol solution respectively;

(2) the polydextrose solution obtained in step (1) and the erythritol solution were stirred and mixed at 26°C to obtain a crude mixed syrup;

(3) The crude mixed syrup obtained in step (2) is evaporated and concentrated to a sugar concentration of 72% at a temperature of 65° C. and a vacuum of 0.1 Mpa to obtain a low-calorie mixed syrup.

The low-calorie mixed syrup prepared in this example was stored at a temperature of 25° C. for 10 days without crystal precipitation.

Example 2

A low-calorie mixed syrup, comprising the following raw materials by weight: 21 kg of polydextrose, 3 kg of erythritol, and 56 kg of water. The molecular weight of the polydextrose is 3500, and the degree of polymerization is 22.

The preparation method of above-mentioned low-calorie mixed syrup, comprises the steps as follows:

(1) take by weighing polydextrose and erythritol according to the proportion, and prepare 30% polydextrose solution and 30% erythritol solution respectively;

(2) the polydextrose solution obtained in step (1) and the erythritol solution were stirred and mixed at 25°C to obtain a crude mixed syrup;

(3) The crude mixed syrup obtained in step (2) is evaporated and concentrated to a sugar concentration of 70% at a temperature of 64° C. and a vacuum of 0.12 Mpa to obtain a low-calorie mixed syrup.

The low-calorie mixed syrup prepared in this example was stored at a temperature of 25° C. for 10 days without crystal precipitation.

Comparative Example 1

A preparation method of pastry syrup, the raw material weight ratio is: maltitol 25%-30%, xylitol 20%-25%, erythritol 7%, pure water 40%, citric acid 2%, malic acid 1%.

The preparation method includes the following steps:

(1) maltitol, xylitol, erythritol, pure water, citric acid, malic acid of formula amount are added to batching tank, stirred to liquid viscous state, obtain mixed syrup;

(2) Concentrate the mixed syrup when it is heated to 73～77 ℃ in the concentration pot, and concentrate to when the solids in the mixed syrup is 70%～72%, stop concentrating;

(3) Pump the concentrated mixed syrup into a constant temperature tank, keep the temperature at 75°C to 85°C, keep the temperature at 75°C to 85°C, cool down to 45 to 50°C after 6 to 7 hours of heat preservation and color, and send it to a filter for filtration to filter out impurities. After the syrup is naturally cooled to normal temperature in the air, the finished product is obtained.

The low-calorie mixed syrup prepared in this comparative example was stored at 25° C. for 3 days with obvious crystallization phenomenon.

Claims (5)

1. A low-calorie mixed syrup, comprising the following raw materials by weight: 48-65 parts of polydextrose, 6-14 parts of erythritol, and 126-186 parts of water; the molecular weight of the polydextrose is 3200-3800, The degree of polymerization is 20-25. 2. low-calorie mixed syrup as claimed in claim 1, is characterized in that, comprises the raw material of following parts by weight: 60 parts of polydextrose, 12 parts of erythritol, 168 parts of water; The molecular weight of described polydextrose is 3500 , the degree of polymerization is 22. 3. the preparation method of low-calorie mixed syrup as claimed in claim 1, comprises the steps as follows: (1) Weigh polydextrose and erythritol according to the ratio, and prepare 25～35% polydextrose solution and 25～35% erythritol solution respectively; (2) stirring and mixing the polydextrose solution and erythritol solution obtained in step (1) at 22～28° C. to obtain a crude mixed syrup; (3) The crude mixed syrup obtained in step (2) is evaporated and concentrated to a sugar concentration of 60-72% to obtain a low-calorie mixed syrup. 4. The low-calorie mixed syrup preparation method according to claim 3, characterized in that, the conditions for evaporative concentration described in step (3) are: the temperature is 60～70°C, and the vacuum degree is 0.09～0.15Mpa. 5. The low-calorie mixed syrup preparation method according to claim 3, characterized in that, in step (3), the concentration of sugar by evaporation and concentration is 72%.